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Christian E Butzke

Department of Food Sciences 

  • Professor of Food Science
NLSN Room 1261
Department of Food Science
745 Agriculture Mall
West Lafayette, IN 47907

Ph.D., Technische Universit√§t Berlin, Germany (1992) 

FS 470 Wine Appreciation
FS 506 Commercial Grape and Wine Production
FS 564 Commercial Food and Beverage Fermentations
FS 491I Food, Wine and Culture of Italy and Switzerland

Wine and brandy quality: fermentation techniques and yeast nutrition, off-odor prevention, aging reactions, cork taint and bottle closures, distillation.

Awards & Honors

(2008) Fermilab Arts and Lecture Series Lecturer. Fermi National Accelerator Laboratory.

Selected Publications

Wine Appreciation. (2010). (1). Kendall Hunt Publishing Company. Retrieved from

Park, S. (2011). Impact of Fermentation Rate Changes on Potential Hydrogen Sulfide Concentrations in Wine. Journal of Microbiology and Biotechnology, 21(5), 519-524.

Swangkeaw, J., Vichitphan, S., & Vichitphan, K. (2010). Characterisation of a Novel Pichia anomala íô-Glucosidase with Aroma-enhancing Capabilities in Wine. Annals of Microbiology, 59(2), 335-343.

Winemaking Problems Solved. (2010). (1). Woodhead Publishing. Retrieved from

Chlorine Use in the Winery. (2010). (FS-50-W). Retrieved from

Cork Quality Control. (2010). (FS-55-W). Retrieved from

Fining with Bentonite. (2010). (FS-53-W). Retrieved from

Re-Fermentation Prevention. (2010). (FS-56-W). Retrieved from

Bordelon, B. (2010). Traminette Vineyard Management. (FS-60). Retrieved from

Bordelon, B. (2010). Traminette Winemaking. (FS-59). Retrieved from